Ingredients
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12 fresh asparagus, trimmed (you will need thin asparagus)
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1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
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2 teaspoons lemon peel, finely shredded
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2 tablespoons lemon juice
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1/8 teaspoon cayenne pepper
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6 ounces smoked salmon, coarsely flaked and skin and bones removed
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4 (7 inch) whole wheat tortillas
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2 cups baby spinach leaves
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1/2 sweet red pepper, cut into thin bite-size stips
Instructions
- In a covered 10 inch skillet cook asparagus in a small amount of boiling lightly salted water for 2 to 3 minutes or until crisp-tender. Drain and plunge into ice water. Drain again: pat dry with paper towels.
- In a bowl combine cream cheese, lemon peel, lemon juice, and cayenne pepper. Fold in salmon. Spread on tortillas. Arrange one-fourth of the spinach over salmon mixture on each tortilla. Then to one end of each tortilla arrange 3 asparagus spears, and one-fourth of the pepper stips on top of the salmon mixture and spinach leaves.
- Roll tortillas startin from the edge with the filling. Wrap in plastic wrap. Serve immediately or chill for up to 4 hours.